Burgundy Ham Jelly Art

Summary

Ingredients

• Pork, one shoulder, cured (order from the butcher), 2 pork feet
• 1 bunch soup vegetables (carrots, celery, parsley root, leek)
• 3 sprigs thyme
• 2 bay leaves
• 4 clove (s)
• 2 bunches parsley, smooth
• 5 shallot (s)
• 5 cloves garlic
• 2 tablespoon lard
• 1 liter white wine (Bourgogne Aligoté)
• 3 sheets gelatin
• 100 ml crème fraîche
• 1 liter beef broth
• sea-salt
• Pepper-grains
• Black pepper from the mill

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Instructions

1. It takes a lot of patience if you want the really good Burgundian ham jelly. There are now simplified recipes only with quick gelatine and without pork feet - no comparison!
2. The shoulder must first be watered so that it loses its salt, for at least a day, and change the water every few hours in between.
3. Clean the pork`s feet and briefly bring to the boil with the shoulder in hot water and rinse with cold water. Pour the pork`s feet chopped into pieces, the chopped root vegetables, the peppercorns and the other spices (first with very little salt, if necessary, add more salt later) with cold water and three quarters of a liter of wine until everything is just covered and three to three and a half Let simmer for hours. Drain the broth and reduce to almost two thirds. Remove the bones and fat from all meat and cut into small cubes.
4. Now make a fond:
5. Peel and finely chop shallots and garlic cloves and sauté in the lard (they must not take on any color), deglaze with the remaining white wine and slowly reduce. Soak the gelatine in cold water, squeeze out and dissolve in the stock. Pour in 700 ml of stock and the crème fraîche. Mix everything well and season to taste, add a little pepper from the mill.
6. Now weigh the whole parsley finely. Line a terrine form with plastic wrap, place in a large bowl with cold water and ice cubes, cover the bottom of the form about 1 cm with stock. After that, pour in a layer of parsley and then a layer of meat, top up with broth. Let something gel. Then pour in the parsley again and then the meat, fill up again with the stock, keep layering until all the ingredients are used up, the last layer should be meat and stock.
7. Let the brawn set in the refrigerator for at least 12 hours.
8. Turn out of the mold before serving, carefully remove the foil, cut into approx. 1 cm thick slices and serve.
9. In Burgundy, this is available with a tartar sauce as a starter or small intermediate course, but with fried potatoes it can also be a hearty main meal.
10. A Bourgogne Aligoté goes well with it, but also a light red wine, e.g. a Beaujolais.

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